DY  THOMAS  J. MURREY 

AUTHOR    OF 


"50    SALADS", 
"  BREAKFAST 

DAINTIES',1 
'PUD  DINGS  AND 
-DAINTY 

DESSERTS", 
'BOOK OF  ENTREES; 

'COOKERY     FOR 

INVALIDS," 
"OYSTERS    AND 

FI.: 

'  LUNCHEON, 
AMD;  SALADS 
AND  SAUCES1.' 


COPYRIGHT,    ISX4-,   BY 
WH  ITE  ,  STOKE  S,  Xc     ALLEN      PUBLISHERS,     NEW    Y  O  R  K  . 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

AGRICULTURE 
BEQUEST 

OF 
ANITA  D.  S.  BLAKE 


FIFTY    SOUPS 


BY 


THOMAS  J.  MURREY, 

Formerly  professional  caterer  of  the  Continental  Hotel*  Phil- 
adelphia^ Astor  House,  New  York^  and  other  leading 
hotels.      Author  of  "Salads  and  Sauces" 
"  Valuable  Cooking  Recife*,"  etc. 

EIGHTH  EDITION 


NEW  YORK 

FREDERICK  A.  STOKES  COMPANY 
PUBLISHERS 


COPYRIGHT,  1884 
BY  WHITE,  STOKES,  &  ALLEN. 


AGRICULTURE 
GIFT 


AGR1C. 


CONTENTS. 


REMARKS  ON  SOUPS,      * 7 

ARTICHOKE  SOUP,      .    .    .    .  .»    .     .     .  12 

ASPARAGUS  SOUP,       . 12 

BARLEY  SOUP,       .     .    .    .    .    .    .     .     .  12 

BEANS,  PUREE  OF,     . 35 

BEEF  STOCK,     . 9 

BEEF  TEA, 13 

BOUILLE-ABAISSE,    ..  - 15 

CAULIFLOWER  SOUP, 16 

CELERY,  CREAM  OF, 20 

CHESTNUT  SOUP, 16 

CHICKEN  BROTH, 17 

CHICKEN  SOUP, 17 

CHICKEN  SOUP,  NO.  2, 18 

CLAM  BROTH,   .     .     .     , 18 

CLAM  CHOWDER, 19 

CLAM,  PUREE  OF. 35 

CONSOMME, 20 

CONSOMME  COLBERT, 20 

CRAB,  BISQUE  OF,       13 

135 


4  CONTENTS. 

CREAM  SOUP, 21 

CROUTONS  FOR  SOUP, 1 1 

FISH  CHOWDER, 22 

GERMAN  SOUP, 23 

GIBLET  SOUP,   . 23 

GLAZE  FOR  SOUP, 1 1 

GREEN  TURTLE  SOUP, 23 

GUMBO  SOUP, 26 

JULIENNE  SOUP, 26 

LENTIL  SOUP, 27 

LIEBIG'S  SOUP, 27 

LOBSTER,  BISQUE  OF,  ....        14 

MACARONI  SOUP, 27 

MARROW  DUMPLINGS, 1 1 

MOCK  TURTLE  SOUP, 28 

MULLIGATAWNY  SOUP, 29 

MUTTON  BROTH, .  29 

ONION  SOUP, -    .     .  30 

OXTAIL  SOUP, 30 

OYSTER  SOUP, 31 

PEA  SOUP, 31 

PEA  SOUP,  ECONOMICAL, 32 

POTATO  SOUP, 35 

RABBIT  SOUP, 34 

RICE,  CREAM  OF, .    v  21 

SCOTCH  BROTH, 35 

SOUP  STOCK, 8 

SORREL  SOUP,  ,,.,..,,..  35 


CONTENTS.  S 

SPRING  SOUP, 36 

TOMATO  SOUP,       3^ 

TURKEY  SOUP, 37 

VEAL  STOCK, i° 

VEGETABLE  SOUP, 37 

VERMICELLI  SOUP, 37 


REMARKS  ON  SOUPS. 


SOUPS,  like  salads,  present  an  excellent  oppor- 
tunity for  the  cook  to  display  good  taste  and 
judgment. 

The  great  difficulty  lies  in  selecting  the 
most  appropriate  soup  for  each  particular  occa- 
sion ;  it  would  be  well  to  first  select  your  bill 
of  fare,  after  which  decide  upon  the  soup. 

The  season,  and  force  of  circumstances,  may 
compel  you  to  decide  upon  a  heavy  fish,  such 
as  salmon,  trout,  or  other  oleaginous  fishes, 
and  heavy  joints  and  entries. 

Under  these  circumstances  it  must  neces- 
sarily follow  that  a  light  soup  should  begin  the 
dinner,  and  vice  versa  ;  for  large  parties,  one 
light  and  one  heavy  soup  is  always  in  order. 

There  is  as  much  art  in  arranging  a  bill  of 
fare  and  harmonizing  the  peculiarities  of  the 
various  dishes,  as  there  is  in  preparing  the 
colors  for  a  painting  ;  the  soup  represents  the 
pivot  upon  which  harmony  depends. 


8  SOUP   STOCK. 

Soups  may  be  divided  into  four  classes : 
clear,  thick,  pure'es  or  bisques,  and  chowders. 
A  puree  is  made  by  rubbing  the  cooked  ingredi* 
shts  through  a  fine  sieve ;  an  ordinary  thick 
soup  is  made  by  adding  various  thickening  in- 
gredients to  the  soup  stock ;  clear  soups  are, 
properly  speaking,  the  juices  of  meats,  served 
in  a  convenient  and  appetizing  form. 

Chowders  are  quite  distinct  from  the  fore- 
going, being  compounds  of  an  infinite  variety 
of  fish,  flesh,  fowl,  or  vegetables,  in  proportions 
to  suit  the  fluctuating  ideas  of  the  cook ;  the 
object  sought  is  to  prepare  a  thick,  highly 
seasoned  compound,  without  reducing  the  in- 
gredients to  the  consistency  of  a  pure'e. 


Soup  Stock. — The  word  stock  when  used 
in  cooking  means  the  foundation  or  basis  upon 
which  soups  and  sauces  depend  ;  it  is  therefore 
the  most  important  part  oi  soup  making. 
Care  should  be  excercised  that  nothing  in  the 
least  tainted  or  decayed  enters  the  stock  pot ; 
it  is  very  desirable  that  soup  stock  be  prepared 
a  day  or  two  before  it  is  wanted  ;  the  season- 
ing should  be  added  in  moderation  at  first, 
as  it  is  difficult  to  restore  a  soup  that  has  been 
damaged  by  over  seasoning. 

Milk  or  cream  should  be  boiled  and  strained. 


BEEF    STOCK.  9 

and  added  hot  when  intended  for  soups  ;  when 
eggs  are  used  beat  them  thoroughly,  and  add 
while  the  soup  is  hot.  Should  they  be  added 
when  the  soup  is  boiling,  they  are  very  apt  to 
separate,  and  give  the  soup  the  appearance  of 
having  curdled  ;  the  best  plan  is  to  beat  up 
the  egg  with  a  little  of  the  warm  soup,  then 
add  it  to  the  soup  gradually. 

In  summer,  soup  stock  should  be  boiled 
from  day  to  day,  if  kept  any  length  of  time, 
else  it  may  become  sour :  should  this  happen, 
add  a  piece  of  charcoal  to  the  soup,  boil,  cool, 
and  strain  into  freshly  scalded  earthen  or 
porclain-lined  ware.  On  no  account  allow  the 
soup  stock  to  become  cold  in  an  iron  pot  or 
saucepan. 

To  make  Beef  Stock. — Take  six  pounds 
of  soup  meat,  cut  it  up  into  good  sized  pieces, 
break  the  bones  into  small  pieces,  place  them 
in  the  stock  pot,  and  add  five  quarts  of  cold 
water  and  two  ounces  of  salt ;  boil  slowly  for  five 
hours,  remove  the  scum  as  fast  as  it  rises ;  cut 
up  three  white  turnips  and  three  carrots,  add 
these  to  the  soup  with  two  stalks  of  celery,  one 
large  onion  quartered,  six  cloves,  teaspoonful 
of  whole  peppers,  and  a  small  bunch  of  herbs. 

When  the  vegetables  are  thoroughly  cooked, 
strain  the  soup  into  a  large  saucepan,  and  set 


10  VEAL   STOCK. 

it  on  back  of  range  to  keep  hot,  but  not  to  boil, 
cut  one  pound  of  lean  raw  beef  into  fine  pieces, 
put  in  into  a  saucepan,  and  add  the  whites  and 
shells  of  four  eggs  ;  season  with  salt,  pepper? 
and  a  little  chopped  parsley  or  celery  tops  ; 
squeeze  these  together  with  your  hand  for 
fifteen  minutes,  until  they  are  thoroughly  in- 
corporated, then  add  to  the  warm  soup  ;  allow 
the  soup  to  simmer  slowly  one  hour  ;  taste  for 
seasoning;  strain  into  crocks, or  serve.  This  is 
now  called  consomme'  or  bouillon,  and  is  the 
basis  of  nearly  all  soups  ;  such  items  as  ma- 
caroni, sago,  Italian  paste,  Macecloine,  and,  in 
fact,  nearly  all  kinds  cf  cereals  and  soup  in- 
gredients may  be  added  to  this  stock  at  differ- 
ent times  to  produce  variety ;  they  should  all 
be  boiled  separately  before  adding  to  the  soup. 

Calf's  feet  and  knuckle  of  veal  may  ba  added 
to  the  original  or  first  pot  if  a  very  strong  stock 
is  required. 

Veal  Stock. — Chop  up  three  slices  of  bacon 
and  two  pounds  of  the  neck  of  veal  ;  place  in 
a  stewpan  with  a  pint  of  water  or  beef  stock, 
and  simmer  for  half  an  hour ;  then  add  two  quarts 
cf  stock,  one  onion,  a  carrot,  a  bouquet  of 
herbs,  four  stalks  of  celery,  half  a  teaspoonful 
of  bruised  whole  peppers,  and  a  pinch  of  nut- 
meg with  a  teaspoonful  of  salt ;  boil  gently  for 


CROUTONS.  1 1 

two  hours,  removing  the  scum  in  the  mean- 
time. Strain  into  an  earthen  crock,  and  when 
cold  remove  the  fat.  A  few  bones  of  poultry 
added,  with  an  additional  quantity  of  water  or 
stock,  will  improve  it. 

Croutons,  or  fried  bread  crumbs  for  soups, 
are  prepared  in  this  way  : — Cut  slices  of  stale 
home-made  bread  half  an  inch  thick,  trim  off 
all  crust  and  cut  each  slice  into  squares  ;  fry 
these  in  very  hot  fat ;  drain  them  on  a  clean 
napkin,  and  add  six  or  eight  to  each  portion  of 
soup. 

Marrow  Dumplings  for  Soups. — Grate 
the  crust  of  a  breakfast  roll,  and  break  the 
remainder  into  crumbs ;  soak  these  in  cold 
milk ;  drain,  and  add  two  ounces  of  flour ;  chop 
up  half  a  pound  of  beef  marrow  freed  from 
skin  and  sinews ;  beat  up  the  yolks  of  five 
eggs  ;  mix  all  together  thoroughly,  if  too  moist 
add  some  of  the  grated  crumbs ;  salt  and 
pepper  to  taste  ;  form  into  small  round  dump- 
lings ;  boil  them  in  the  soup  for  half  an  hour 
before  serving. 

Glaze. — Glaze  is  made  from  rich  soup  stock, 
boiled  down  until  it  forms  a  dark,  strong  jelly. 
It  is  used  in  coloring  soups  and  sauces  and  for 
glazing  entries.  It  should  be  kept  in  a  stone 
crock. 


J2  ARTICHOKE    SOUP. 

Artichoke  Soup. — Melt  a  piece  of  butter 
the  size  of  an  egg  in  a  saucepan  ;  then  fry  in  it 
one  white  turnip  sliced,  one  red  onion  sliced, 
three  pounds  of  Jerusalem  artichokes  washed, 
pared,  and  -sliced,  and  a  rasher  of  bacon.  Stir 
these  in  the  boiling  butter  for  about  ten  minutes, 
add  gradually  one  pint  of  stock.  Let  all  boil  to- 
gether until  the  vegetables  are  thoroughly 
cooked,  then  add  three  pints  more  of  stock  ; 
stir  it  well ;  add  pepper  and  salt  to  taste,  strain 
and  press  the  vegetables  through  a  sieve,  and 
add  one  pint  of  boiling  milk.  Boil  for  five  min- 
utes more  and  serve. 

Asparagus  Soup. — Take  seventy-five  heads 
of  asparagus ;  cut  away  the  hard,  tough 
part,  and  boil  the  rest  ux.til  tender.  Drain 
them,  and  throw  half  ir>to  cold  water  until  the 
soup  is  nearly  ready ^  and  press  the  other  half 
through  a  hair  sieve.  Stir  the  pressed  aspara- 
gus into  two  pints  of  stock,  and  let  it  boil ;  add 
salt,  pepper,  and  a  small  lump  of  sugar.  Cut 
the  remaining  heads  of  asparagus  into  peas  ; 
put  them  into  the  soup,  and  in  a  few  minutes 
serve.  If  necessary  color  with  a  little  spinach 
green. 

Barley  Soup. — Put  into  a  stock  pot  a 
knuckle  of  veal  and  two  pounds  of  shoulder  of 
mutton  chopped  up ;  cover  with  one  gallon  of 


BEEF   TEA.  13 

cold  water ;  season  with  salt,  whole  peppers,  and 
a  blade  of  mace  ;  boil  for  three  hours,  removing 
the  scum  as  fast  as  it  rises.  Wash  half  a  pint 
of  barley  in  cold  water,  drain  and  cover  it  with 
inilk,  and  let  it  stand  for  half  an  hour,  drain  and 
add  to  the  soup ;  boil  half  an  hour  longer,  mod- 
erately ;  strain,  trim  the  meat  from  the  bone, 
chop  up  a  little  parsley  or  celery  tops,  add  a 
table  spoonful  to  the  soup  and  serve. 

Beef  Tea. — Take  half  a  pound  of  lean  beef  ; 
cut  it  up  into  small  bits  ;  let  it  soak  in  a  pint  of 
water  for  three-quarters  of  an  hour;  then  put 
both  into  a  quart  champagne  bottle  with  just  a 
suspicion  of  salt.  Cork  tightly,  and  wire  the 
cork,  so  as  to  prevent  its  popping  out.  Set  the 
bottle  in  a  saucepan  full  of  warm  water,  boil 
gently  for  an  hour  and  a  half,  and  strain  through 
a  napkin.  Beef  tea,  without  the  fibrine  of  the 
meat,  if  administered  often  to  a  patient,  will  tend 
to  weaken,  instead  of  strengthening  the  invalid  ; 
always  add  about  a  teaspoonful  of  finely  chop- 
ped raw  meat  to  a  goblet  of  the  tea,  and  let  it 
stand  in  the  tea  for  about  five  minutes  before 
serving. 

Bisque  of  Crabs. — Boil  twelve  hard-shell 
crabs  for  thirty  minutes,  and  drain  ;  when  cold 
break  them  apart,  pick  out  the  meat  carefully, 
scrape  off  all  fat  adhering  to  the  upper  shell, 


14  BISQUE. 

and  save  these  for  deviled  crabs  (an  excellent 
recipe  for  deviled  crabs  may  be  found  in 
"  Salads  and  Sauces/') 

Set  the  crab  meat  aside  ;  put  the  under  shell 
and  the  claws  in  a  mortar  with  half  a  pound  of 
butter  and  a  cupful  of  cold  boiled  rice,  and 
pound  them  as  smooth  as  possible  ;  then  put 
this  into  a  saucepan,  and  add  a  heaping  tea- 
spoonful  of  salt,  a  bouquet  of  assorted  herbs,  a 
dozen  whole  peppers,  a  blade  of  mace,  and 
three  quarts  of  stock  ;  boil  slowly  for  one  hour, 
pour  it  through  a  sieve,  and  work  as  much  of 
the  pulp  through  the  sieve  as  possible.  Place 
the  soup  on  the  range  to  keep  warm,  but  not  to 
boil. 

Beat  up  the  yolk  of  one  egg,  and  add  it 
slowly  to  a  quart  of  warm  milk  previously  boil- 
ed ;  whisk  the  milk  into  the  soup  ;  taste  for 
seasoning.  Now  take  the  crab  meat  and  heat 
it  in  a  little  boiling  water,  drain,  put  it  into  a 
hot  soup  tureen,  pour  the  soup  over  it  and 
serve. 

Bisque  of  Lobster. — Procure  two  large 
live  lobsters  ;  chop  them  up  while  raw,  shells 
and  all ;  put  them  into  a  mortar  with  three- 
fourths  of  a  pound  of  butter,  three  raw  eggs, 
and  one  quarter  of  a  pound  of  cold  boiled  rice : 
pound  to  a  paste,  moisten  with  a  little  water  ot 


BOUILLE-ABAISSE.  15 

stock,  then  set  aside.  Fry  out  two  slices  of 
bacon  fat,  add  to  it  one  minced  onion,  a  table- 
spoonful  of  chopped  celery  tops,  one  chopped 
long  red  pepper,  one  sliced  carrot,  and  a  quart 
of  stock,  boil  and  pour  the  whole  into  a  sauce- 
pan. Add  the  lobster  and  three  pints  more  of 
stock  ;  boil  slowly  for  two  hours  ;  strain,  and  rub 
the  ingredients  through  a  sieve.  Return  to 
the  soup  ;  keep  it  warm,  but  do  not  allow  it  to 
boil.  If  too  thick,  add  a  little  more  stock  ; 
add  salt  to  taste.  Boil  one  quart  of  cream ; 
whisk  it  into  the  soup ;  taste  again  for  season- 
ing ;  pour  it  into  a  hot  soup  tureen,  and  send 
to  table. 

This  soup  can  be  prepared  by  following 
receipt  for  bisque  of  crab,  or  it  may  be  pre- 
pared by  adding  boiled  lobster  to  a  strong  veal 
stock,  and  colored  red  by  pounding  the  coral 
with  butter,  and  adding  this  to  the  soup. 

Bouille-abaisse. — Take  six  pounds  of  cod- 
fish ;  cut  it  up  into  small  pieces  ;  chop  two  red 
onions  ;  put  them  in  a  stewpan  with  an  ounce 
of  butter;  let  them  brown  without  burning. 
Now  add  the  fish  and  four  tablespoonfuls  of 
fine  olive-oil,  a  bruised  clove  of  garlic,  two  bay 
leaves,  four  slices  of  lemon  peeled  and  quar- 
tered, half  a  pint  of  Shrewsbury  tomato  catsup, 
and  half  a  salt-spoonful  of  saffron.  Add  suf- 


1 6  CAULIFLOWER   SOUP. 

ficient  hot  soup  stock  to  cover  the  whole  ;  boil 
slowly  for  half  to  three-quarters  of  an  hour ;  skim 
carefully  while  boiling;  when  ready  to  serve 
add  a  tablespoonful  of  chopped  celery  tops. 

Cauliflower  Soup. — Fry  half  an  onion  in  a 
very  little  butter ;  when  it  is  a  light  brown  add 
a  tablespoonful  of  minced  raw  ham  and  two  or 
three  stalks  of  celery,  then  add  a  quart  of  soup 
stock ;  simmer  slowly  for  half  an  hour.  Boil 
for  twenty-five  or  thirty  minutes  one  medium- 
sized  head  of  cauliflower  in  water  slightly 
salted.  Strain  the  contents  of  the  frying-pan 
into  a  saucepan,  and  add  one  quart  more  of 
stock.  Drain  the  cauliflower  ;  rub  it  throngh  a 
fine  sieve  into  the  stock  ;  boil  just  once ;  draw 
to  one  side  of  the  fire  ;  taste  for  seasoning. 
Now  dissolve  a  teaspoonful  of  rice  flour  in  half 
a  cupful  of  cold  milk  ;  whisk  the  soup  thor- 
oughly ;  pour  into  a  hot  tureen,  and  serve. 

Chestnut  Soup. — Remove  the  outer  peel  or 
coating  from  twenty-five  Italian  chestnuts ; 
pour  scalding  water  over  them,  and  rub  off 
the  inner  coating.  Put  them  into  a  saucepan 
with  one  quart  of  soup  stock,  and  boil  for  three- 
quarters  of  an  hours ;  drain ;  rub  them  through 
a  colander,  then  through  a  sieve,  with  one 
tablespoonful  of  cracker  dust,  or  pound  to 
a  paste  in  a  mortar;  season  with  salt  and  pep- 


CHICKEN    BROTH    FOR   THE   INVALID.          I) 

per ;  add  gradually  the  stock  in  which  they 
were  boiled  ;  add  one  pint  more  of  stock ;  boil 
once,  and  draw  to  one  side  of  the  fire. 

Beat  up  the  yolks  of  two  raw  eggs;  add 
them  to  one  quart  of  warm  milk  ;  whisk  the 
milk  into  the  soup ;  taste  for  seasoning ;  pour 
into  a  hot  tureen,  and  send  to  table  with 
croutons. 

Chicken  Broth  for  the  Invalid.— Procure 
a  dry-picked  Philadelphia  roasting  chicken ; 
cut  it  in  halves ;  put  one  half  in  the  ice  box ; 
chop  the  other  half  into  neat  pieces ;  put  it  in- 
to a  small  saucepan  ;  add  one  quart  of  cold 
water,  a  little  salt  and  a  leaf  of  celery ;  simmer 
gently  for  two  hours;  remove  the  oily  particles 
thoroughly  ;  strain  the  broth  into  a  bowl ;  when 
cooled  a  little,  serve  to  the  convalescent.  Serve 
the  meat  with  the  broth. 

Chicken  Soup.— Take  three  young  male 
chickens ;  cut  them  up  ;  put  them  in  a  sauce- 
pan with  three  quarts  of  veal  stock.  (A  sliced 
carrot,  one  turnip,  and  one  head  of  celery  may 
be  put  with  them  and  removed  before  the  soup 
is  thickened.)  Let  them  simmer  for  an  hour. 
Remove  all  the  white  flesh ;  return  the  rest  of 
the  birds  to  the  soup,  and  boil  gently  for  two 
hours.  Pour  a  little  of  the  liquid  over  a  quar- 
ter of  a  pound  of  bread  crumbs,  and  when 


l8  CHICKEN    SOUP,    NO.    2. 

they  are  well  soaked  put  it  in  a  mortar  with  the 
white  flesh  of  the  birds,  and  pound  the  whole 
to  a  smooth  paste  :  add  a  pinch  of  ground 
mace,  salt,  and  a  little  cayenne  pepper ;  press 
the  mixture  through  a  sieve,  and  boil  once 
more,  adding  a  pint  of  boiling  cream  :  thicken 
with  a  little  flour  mixed  in  cold  milk ;  remove 
the  bones,  and  serve. 

Chicken  Soup,  No.  2.— Cut  up  one  chick- 
en, put  into  a  stewpan  two  quarts  of  cold 
water,  a  teaspoonful  of  salt,  and  one  pod  of 
red  pepper  ;  when  half  done  add  two  desert 
spoonfuls  of  well  washed  rice :  when  thorough- 
ly cooked,  remove  the  bird  from  the  soup,  tear 
a  part  of  the  breast  into  shreds  (saving  the  re- 
mainder of  the  fowl  for  a  salad),  and  add  it  to 
the  soup  with  a  wine-glass  full  of  cream. 

Clam  Broth. — Procure  three  dozen  little- 
neck  clams  in  the  shell ;  wash  them  well  in  cold 
water;  put  them  in  a  saucepan,  cover  with  a 
quart  of  hot  water ;  boil  fiftc  .n  minutes  ;  drain  ; 
remove  the  shells  ;  chop  up  the  clams,  and  add 
them  to  the  hot  broth  with  a  pat  of  butter; 
salt  if  necessary  and  add  a  little  cayenne ; 
boil  ten  minutes,  pour  into  a  soup  tureen, 
add  a  slice  of  toast,  and  send  to  table.  This 
is  the  mode  adopted  when  we  do  not  have  a 
clam  opener  in  the  house. 


CLAM    CHOWDER.  19 

Raw,  freshly  opened  clams  should  be  chop- 
ped fine  and  prepared  in  the  manner  above 
described.  The  large  clams  are  better  for 
chowders  than  for  stews  and  broth. 

Clam  Chowder. — Chop  up  fifty  large  clams ; 
cut  eight  medium-sized  potatoes  into  small 
square  pieces,  and  keep  them  in  cold  water  un- 
til wanted. 

Chop  one  large,  red  onion  fine,  and  cut  up 
half  a  pound  of  larding  pork  into  small  pieces. 

Procure  an  iron  pot,  and  see  that  it  is  very 
clean  and  free  from  rust ;  set  it  on  the  range, 
and  when  very  hot,  throw  the  pieces  of  pork 
into  it,  fry  them  brown  ;  next  add  the  onion, 
and  fry  it  brown  ;  add  one  fourth  of  the  chop- 
ped clams,  then  one  fourth  of  the  chopped  po- 
tato, and  two  pilot  crackers  quartered,  a  tea- 
spoonful  of  salt,  one  chopped,  long,  red  pepper, 
a  teaspoonful  of  powdered  thyme  and  half  a 
pint  of  canned  tomato  pulp.  Repeat  this 
process  until  the  clams  and  potato  are  used, 
omitting  the  seasoning ;  add  hot  water  enough 
to  cover  all,  simmer  slowly  three  hours. 
Should  it  become  too  thick,  add  more  hot  water ; 
occasionally  remove  the  pot  from  the  range, 
take  hold  of  the  handle,  and  twist  the  pot  round 
several  times  ;  this  is  done  to  prevent  the  chow- 
der from  burning.  On  no  account  disturb  the 


20  CONSOMM& 

chowder  with  a  spoon  or  ladle  until  done  ;  now 
taste  for  seasoning,  as  it  is  much  easier  to  sea- 
son properly  after  the  chowder  is  cooked  than 
before.  A  few  celery  tops  may  be  added  if 
desired. 

Consomme.— This  is  nothing  more  than 
beef  stock,  with  a  little  more  attention  given 
to  clarifying  it.  It  is  always  acceptable  if  the 
dinner  to  follow  is  composed  of  heavy  joints 
and  side  dishes.  If  the  party  consists  of  more 
than  twenty,  serve  one  thick  soup  and  one 
light  soup  or  consomme*. 

Consomme  Colbert. — Prepare  a  strong 
consomme';  add  to  two  quarts  of  it  a  table- 
spoonful  each  of  shredded  young  turnips  and 
carrots  and  a  tablespoonful  of  green  peas  ; 
simmer  until  the  vegetables  are  tender ;  taste 
for  seasoning. 

Poach  four  eggs  in  hot  water  in  the  usual 
manner;  send  these  to  table  with  the  soup. 
In  serving  add  one  poached  egg  to  each  plate. 
It  is  well  always  to  poach  two  extra  eggs  to  be 
used  should  any  of  the  others  be  broken  in  the 
service. 

Cream  of  Celery.— Cut  up  six  stalks  of 
celery  into  half-inch  pieces  ;  put  them  into  a 
saucepan  with  one  red  onion  quartered,  one 
blade  of  mace,  salt,  and  a  few  whole  peppers ; 


CREAM   OF  RICE.  21 

add  a  quart  of  veal  stock,  and  boil  for  one  hour. 
Rub  the  ingredients  through  a  sieve  ;  put  the 
pulp  into  a  saucepan,  and  add  one  quart  more 
of  veal  stock  ;  boil ;  then  draw  to  one  side  of 
fire  to  keep  hot. 

Boil  three  pints  of  cream  ;  strain  it  into  the 
soup ;  whisk  the  soup  at  the  same  time  (if  not 
thick  enough  to  suit  your  taste  add  a  little 
flour)  ;  taste  for  seasoning ;  pour  it  into  a  hot 
tureen  ;  serve  with  small  pieces  of  toast  or  crou- 
tons. 

Cream  of  Rice.— Wash  thoroughly  a  half 
pound  of  rice  ;  pick  out  all  imperfect  or  col- 
ored grains ;  put  it  into  a  saucepan  and  add 
two  quarts  of  stock.  Boil  slowly  for  one  hour ; 
then  rub  the  rice  through  a  sieve  twice  ;  re- 
turn it  to  the  stock ;  season  with  salt  and 
pepper.  Care  must  be  exercised  that  the  rice 
does  not  adhere  to  the  bottom  of  the  saucepan. 
Simmer  until  wanted.  Beat  up  the  yolks  of 
two  eggs ;  add  them  slowly  to  a  quart  of  warm 
milk  previously  boiled ;  whisk  the  milk  into 
the  soup,  which  must  not  be  very  hot ;  then 
pour  it  into  a  hot  tureen,  and  serve. 

Creain  Soup.— Prepare  two  quarts  of  strong 
veal  stock ;  set  it  on  the  back  part  of  the  range 
to  simmer. 

Boil  one  quart  of  cream  ;  whisk  it  into  the 


12  FISH   CHOWDER. 

stock ;  pour  it  into  a  hot  tureen,  and  sarvs 
with  croutons.  If  convenient  the  breast  of  a 
boiled  chicken  may  be  added. 

Pish  Chowder. — Take  two  fine,  fresh  cod- 
fish, weighing  six  pounds  each  ;  clean  them  well; 
cut  the  fish  lengthwise  from  the  bone,  and  cut 
it  into  pieces  two  inches  square.  Chop  up  the 
bones  and  heads ;  put  them  into  a  saucepan  ; 
add  three  quarts  of  warm  water,  one  red  onion 
sliced,  heaping  teaspoonful  of  salt,  a  dozen 
bruised  peppercorns,  and  a  few  stalks  of  celery. 
Boil  until  the  fish  drops  from  the  bones  ;  then 
strain  into  another  saucepan. 

Cut  into  small  squares  one  peck  of  small  po- 
tatoes and  a  pound  and  a  half  of  salt  pork  ;  ar- 
range the  fish,  pork,  and  potatoes  into  mounds  ; 
divide  each  equally  into  four  parts  ;  add  one 
quarter  of  the  fish  to  the  stock,  next  a  quarter 
of  the  pork,  then  a  quarter  of  the  potato,  and 
three  pilot  crackers,  broken  into  quarters,  salt, 
pepper,  and  a  little  thyme.  Repeat  this  pro- 
cess until  the  remaining  three  quarters  of 
pork,  fish,  and  potato,  are  used  ;  cover  all  with 
warm  milk ;  simmer  slowly  until  the  fish  is 
tender,  care  being  taken  that  the  soup  does 
not  boil  over ;  now  taste  for  seasoning,  serve 
as  neatly  as  possible. 

The  above  is  the  old-fashioned  New  Eng* 


GERMAN    SOUP.  23 

land  fish  chowder.     Clams  may  be  used  instead 
of  fish. 

German  Soup. — Melt  half  an  ounce  of 
fresh  butter  in  a  sauce-pan  ;  when  very  hot, 
add  half  an  onion,  chopped  fine,  and  a  teas 
poonful  of  caraway  seeds.  When  the  onion  is 
slightly  browned,  add  three  quarts  of  strong 
veal  stock,  well  seasoned  ;  simmer  gently  for 
three  quarters  of  an  hour.  Prepare  some  mar. 
row  dumplings ;  boil  them  in  water,  or  a  por- 
tion of  the  soup,  and  serve. 

Giblet  Soup. — An  economical,  and  etc  the 
same  time  excellent,  soup,  is  made  from  the 
legs,  neck,  heart,  wings,  and  gizzard  of  all 
kinds  of  poultry.  These  odds  and  ends  are 
usually  plentiful  about  the  holidays. 

To  turn  them  to  account,  follow  general  in- 
structions for  chicken  soup  ;  add  a  little  rice, 
and  your  soup  is  complete. 

Green  Turtle  Soup. — Many  housewives  im- 
agine that  green  turtle  is  too  expensive,  and 
too  difficult  to  prepare  for  household  use,  and 
for  these  reasons  it  is  seldom  met  with  in  pri- 
vate families,  except  in  tin  cans.  Even  this  is 
not  always  made  from  turtle. 

This  soup  is  not  any  more  expensive  than 
many  other  kinds.  A  small  turtle  may  be  pur- 
chased at  Fulton  market  for  from  ten  to  twenty 


24  GREEN    TURTLE   SOUP. 

cents  per  pound,  and  weighing  from  fifteen  to 
forty  pounds,  the  price  varying  according  to 
the  law  of  supply  and  demand.  The  only  ob- 
jection to  small  turtles  is  that  they  do  not  con- 
tain a  very  large  percentage  of  the  green  fat, 
so  highly  prized  by  epicures. 

Procure  a  live  turtle,  cut  off  the  head,  and 
allow  it  to  drain  and  cool  over  night ;  next 
morning  place  it  on  the  working  table,  lay  it  on 
its  back,  and  make  an  incision  round  the  inner 
edge  of  the  shell ;  then  remove  it.  Now  re- 
move the  intestines  carefully,  and  be  very  care- 
ful that  you  do  not  break  the  gall ;  throw  these 
away ;  cut  off  the  fins  and  all  fleshy  particles, 
and  set  them  aside  ;  trim  out  the  fat,  which  has 
a  blueish  tint  when  raw  ;  wash  it  well  in  several 
waters.  Chop  up  the  upper  and  under  shells 
with  a  cleaver ;  put  them  with  the  fins  into  a 
large  saucepan  ;  cover  them  with  boiling  water ; 
let  stand  ten  minutes  ;  drain  and  rub  off  the 
horny,  scaly  particles,  with  a  kitchen  towel. 

Scald  a  large  saucepan,  and  put  all  the  meat 
and  shell  into  it  (except  the  fat)  ;  cover  with 
hot  water ;  add  a  little  salt,  and  boil  four 
hours.  Skim  carefully,  and  drain ;  put  the 
meat  into  a  large  crock ;  remove  the  bones, 
and  boil  the  fat  in  the  stock.  This  does  not 
take  very  long  if  first  scalded.  When  done, 


GREEN   TURTLE   SOUP.  25 

add  it  also  to  the  crock;  pour  the  stock  into 
another  crock ;  let  it  cool,  and  remove  all 
scum  and  oily  particles ;  this  is  quite  work 
enough  for  one  day.  Clean  the  saucepans 
used,  and  dry  them  thoroughly. 

Next  day  fry  out  half  a  pound  of  fat  ham  -, 
then  add  one  chopped  onion,  one  bay  leaf,  six 
cloves,  one  blade  of  mace,  two  tablespoonfuls 
of  chopped  celery  tops,  a  tablespoonful  of  salt, 
a  teaspoonful  of  white  pepper,  and  one  quart 
of  ordinary  soup  stock.  Simmer  for  half  an 
hour.  Now  put  the  turtle  stock  on  the  fire  ; 
when  hot  strain  the  seasoning  into  it ;  remove 
the  turtle  from  the  other  crock,  cut  it  up,  anc* 
add  to  the  stock ;  now  add  a  pint  of  dri, 
sherry. 

Do  not  let  the  soup  come  to  a  boil ;  taste 
for  seasoning,  and  if  herbs  are  needed  tie  a 
string  to  a  bunch  of  mixed  herbs,  throw  them 
into  the  soup,  and  tie  the  other  end  to  the 
saucepan  handle  ;  taste  often,  and  when  palat- 
able, remove  the  herbs.  If  the  soup  is  not 
dark  enough,  brown  a  very  little  flour  and  add 
to  it.  Keep  the  soup  quite  hot  until  served  ; 
add  quartered  slices  of  lemon  and  the  yolk  of  a 
hard  boiled  egg,  quartered  just  before  serving  ; 
send  to  table  with  a  decanter  of  sherry. 

The  yolks  of  the  eggs  may  be  worked  to  a 


26  GUMBO   SOUP. 

paste,  and  made  into  round  balls  to  imitate 
turtle  eggs  if  this  is  desired. 

I  have  placed  before  my  readers  this  compli- 
cated receipt  in  as  simple  a  form  as  it  is 
possible  to  do,  having  carefully  avoided  all  the 
technical  formulas  used  in  the  profession. 

Gumbo  Soup. — Cut  up  two  chickens,  two 
slices  of  ham,  and  two  onions  into  dice  ;  flour 
them,  and  fry  the  whole  to  a  light  brown  ; 
then  fill  the  frying  pan  with  boiling  water  ;  stir 
it  a  few  minutes,  and  turn  the  whole  into  a 
saucepan  containing  three  quarts  of  boiling 
water.  Let  it  boil  for  forty  minutes,  removing 
the  scum. 

In  the  meantime  soak  three  pints  of  ochra  in 
cold  water  for  twenty  minutes ;  cut  them  into 
thin  slices,  and  add  to  the  other  ingredients ; 
let  it  boil  for  one  hour  and  a  half.  Add  a  quart 
of  canned  tomatoes  and  a  cupful  of  boiled  rice 
half  an  hour  before  serving. 

Julienne  Soup. — Cut  into  fine  shreds,  an 
inch  long,  two  carrots,  two  turnips,  two  heads 
of  celery,  and  the  white  ends  of  two  spring 
leeks.  Put  them  into  a  frying  pan,  with  one 
ounce  of  butter,  a  teaspoonful  of  salt,  and  one 
lump  of  cut  sugar ;  simmer  until  tender,  then 
add  a  cupful  of  stock.  Put  two  quarts  of  veal 
stock  in  a  saucepan;  add  the  vegetables,  and 


LENTIL   SOUP.  27 

a  teaspoonful  of  chopped  parsley,  a  little  fresh 
sorrel  if  convenient  (wild  wood  sorrel  is  the 
best  for  julienne)  shredded.  Taste  for  season- 
ing ;  boil  once,  and  serve. 

Lentil  Soup. — Lentils  are  very  nutritious, 
and  form  the  basis  of  a  most  excellent  soup  ; 
but  they  are  little  used  in  American  cookery. 
Soak  a  pint  of  dry  lentils  for  two  hours  ;  put 
them  in  a  saucepan ;  add  two  quarts  of  cold 
water,  half  an  onion,  two  or  three  celery  tops, 
salt,  whole  peppers,  and  two  or  three  ounces 
of  the  small  end  of  a  ham.  Boil  gently  for  three 
hours ;  add  a  little  more  hot  water,  if  the 
quantity  has  been  reduced  by  boiling,  pour 
through  a  sieve,  remove  the  ham,  onion  and 
celery ;  rub  the  lentils  through  a  sieve,  return 
to  the  soup;  whisk  it  thoroughly;  taste  for 
seasoning,  and  serve  with  croutons. 

Liebig's  Soup.— An  excellent  soup  may  be 
prepared  at  short  notice,  as  follows: — Take 
half  an  onion,  three  or  four  outer  stocks  of 
celery,  one  carrot  sliced,  salt,  pepper,  and  a 
very  little  mace.  Boil  these  in  two  quarts  of 
water  for  half  an  hour ;  strain,  and  add  to  the 
water  two  table-spoonfuls  of  Liebig's  Extract 
of  meat ;  whisk  thoroughly,  taste  for  seasoning, 
and  serve. 

Macaroni  Soup.— Boil    half   a  pound    of 


28  MOCK   TURTLE   SOUP. 

Macaroni  for  half  an  hour,  in  three  pints  of 
water  slightly  salted ;  add  a  blade  of  mace. 
When  done,  drain,  and  cut  it  into  two  inch 
pieces.  Put  three  pints  of  soup  stock  into  a 
saucepan  ;  add  the  macaroni ;  taste  for  season- 
ing, boil  a  moment  and  serve. 

Mock  Turtle  Soup.— Take  half  a  calf's 
head,  with  the  skin  on ;  remove  the  brains. 
Wash  the  head  in  several  waters,  and  let  it 
soak  in  cold  water  for  an  hour.  Put  it  in  a 
saucepan  with  five  quarts  of  beef  stock  ;  let 
it  simmer  gently  for  an  hour ;  remove  the  scum 
carefully.  Take  up  the  head  and  let  it  get 
cold  ;  cut  the  meat  from  the  bones  into  pieces 
an  inch  square,  and  set  them  in  the  ice-box. 

Dissolve  two  ounces  of  butter  in  a  frying 
pan  ;  mince  a  large  onion,  and  fry  it  in  the 
butter  until  nicely  browned,  and  add  to  the 
stock  in  which  the  head  was  cooked.  Return 
the  bones  to  the  stock ;  simmer  the  soup,  re- 
moving the  scum  until  no  more  rises.  Put  in  a 
carrot,  a  turnip,  a  bunch  of  parsley,  a  bouquet 
of  herbs,  a  dozen  outer  stalks  of  celery,  two 
blades  of  mace  and  the  rind  of  one  lemon, 
grated ;  salt  and  pepper  to  taste.  Boil  gently 
for  two  hours,  and  strain  the  soup  through  a 
cloth.  Mix  three  ounces  of  browned  flour 
with  a  pint  of  the  soup ;  let  simmer  until  it  thick- 


MULLIGATAWNY    SOUP.  29 

ens,  then  add  it  to  the  soup.  Take  the  pieces 
of  head  out  of  the  ice-box,  and  add  to  the  soup ; 
let  them  simmer  until  quite  tender.  "  Before 
serving  add  a  little  Worcestershire  sauce,  a 
tablespoonful  of  anchovy  paste,  a  gobletful  of 
port  or  sherry,  and  two  lemons  sliced,  each 
slice  quartered,  with  the  rind  trimmed  off." 
Warm  the  wine  a  very  little  before  adding  it  to 
the  soup.  Keep  in  ice-box  three  or  four  days 
before  using.  Serve  the  brains  as  a  side  dish. 

Mulligatawny  Soup. — Divide  a  large 
chicken  into  neat  pieces ;  take  a  knuckle  of 
veal,  and  chop  it  up ;  put  all  into  a  large  sauce- 
pan, and  add  one  gallon  of  water  ;  salt ;  boil  for 
three  hours  or  until  reduced  one-third.  Put  an 
ounce  of  butter  in  a  hot  frying  pan,  cut  up  two 
red  onions,  and  fry  them  in  the  butter.  Into  a 
half  pint  of  the  stock  put  two  heaping  table- 
spoonfuls  of  curry  powder ;  add  this  to  the  on- 
ion, then  add  the  whole  to  the  soup,  now  taste 
for  seasoning.  Some  like  a  little  wine,  but 
these  are  the  exception  and  not  the  rule.  Be- 
fore serving  add  half  a  slice  of  lemon  to  each 
portion.  Many  prefer  a  quantity  of  rice  to  be 
added  to  the  soup  before  it  is  finished ;  the  rice 
should  be  first  well  washed  and  parboiled. 

Mutton  Broth. — Take  four  pounds  of  lean 
mutton  trimmings ;  cut  them  into  neat  pieces ; 


30  ONION    SOUP. 

put  them  into  a  saucepan  ;  add  three  quarts  of 
cold  water,  one  heaping  teaspoonful  of  salt. 
Bruise,  and  add  six  peppercorns,  three  or  four 
celery  tops,  and  one  young  leek.  Boil  slowly  for 
two  hours ;  remove  the  scum  as  it  rises.  Boil 
a  cupful  of  rice  for  twenty  minutes;  add  it  to 
the  soup,  and  taste  for  seasoning  ;  remove  the 
celery,  leek,  and  mutton  bones  ;  pour  the  soup 
into  a  hot  tureen,  and  serve. 

Substitute  a  knuckle  of  veal  for  mutton,  and 
you  will  have  an  excellent  veal  broth. 

Onion  Soup. — Peel  and  cut  into  small 
pieces  three  medium-sized  onions  ;  fry  them  in 
a  little  butter  until  tender,  but  not  brown  ; 
pour  over  them  a  pint  of  stock  ;  add  a  little 
salt  and  cayenne.  Simmer  for  fifteen  minutes  ; 
press  the  soup  through  a  sieve  ;  put  it  in  a 
saucepan,  and  add  three  tablespoonfuls  of 
grated  bread  crumbs,  and  half  a  gobletful  of 
hot  cream.  Taste  for  seasoning,  and  serve 
with  small  slices  of  toast. 

Oxtail  Soup.— Take  two  oxtails  ;  cut  them 
into  joints,  and  cut  each  joint  into  four  pieces  ; 
put  them  into  a  pan  with  two  ounces  of  butter, 
and  fry  them  for  ten  minutes.  Slice  two  onions, 
one  turnip,  two  carrots,  and  a  dozen  outer 
stalks  of  celery,  and  fry  in  the  same  butter, 
with  three  slices  of  bacon  cut  up  fine  ;  fry  to  a 


OYSTER    SOUP.  31 

light  brown.  Turn  the  ingredients  into  a 
saucepan  with  a  quart  of  stock  or  ham  water, 
and  boil  quickly  for  half  an  hour,  then  add  two 
more  quarts  of  stock,  a  bouquet  of  herbs,  two 
bay-leaves,  a  dozen  whole  peppers  crushed,  a 
few  cloves,  and  salt  to  taste.  Simmer  until 
the  meat  is  quite  tender ;  then  take  it  out ; 
strain  the  soup ;  skim  off  the  fat,  and  thicken 
with  two  ounces  of  flour.  Return  the  meat  to 
the  soup  ;  add  a  tablespoonful  of  Worcester- 
shire, and  a  cupful  of  sherry,  and  serve  with 
grated  rusks. 

Oyster  Soup.— Wet  a  saucepan  with  cold 
water  ;  pour  into  it  two  quarts  of  milk.  When 
at  boiling  point,  add  two  dozen  oysters  and  a 
pint  of  oyster  liquor  well  seasoned  with  salt 
and  pepper.  Dissolve  a  tablespoonful  of  rice 
flour  in  a  little  cold  milk  ;  finally  add  a  large 
tablespoonful  of  table  butter ;  do  not  let  the 
soup  boil  again  as  it  will  contract  the  oysters. 
Pour  into  a  tureen,  taste  for  salting,  and  serve, 
a  few  broken  crackers  may  be  added.  The 
object  in  wetting  the  pan  is  to  prevent  the  milk 
from  burning. 

Pea  Soup. — Cut  two   large  slices  of  ham 
into  dice,  with  a  sliced  onion,  and  fry  them  in 
a  little  bacon  fat  until  they  are  lightly  browned. 
Cut  up  one  turnip,  one  large  carrot,  four  outer 


32  PEA   SOUP,    ECONOMICAL. 

stalks  of  celery,  and  one  leek  into  small  pieces ; 
add  these  last  ingredients  to  the  ham  and 
onion,  and  let  them  simmer  for  fifteen  minutes  ; 
then  pour  over  them  three  quarts  of  corned- 
beef  water  or  hot  water,  and  add  a  pint  of  split 
peas  which  have  been  soaked  in  cold  water  over 
night. 

Boil  gently  until  the  peas  are  quite  tender 
stirring  constantly  to  prevent  burning;  then 
add  salt  and  pepper  to  taste,  and  a  teaspoonful 
of  brown  sugar.  Remove  the  soup  from  the 
fire,  and  rub  through  a  sieve  :  if  it  is  not  thick 
enough  to  suit  your  taste,  add  a  few  ounces  of 
flour  mixed  smoothly  in  a  little  cold  milk  ;  re- 
turn the  soup  to  the  fire,  and  simmer  for  half 
an  hour.  Cut  up  four  slices  of  American  bread 
into  small  dice,  and  fry  the  pieces  in  very  hot 
fat  until  nicely  browned  ;  place  them  on  a  nap- 
kin or  towel,  and  add  a  few  to  each  plate  or 
tureen  of  soup  just  before  it  goes  to  table. 

Pea  Soup,  Economical. — Boil  for  four 
hours  two  quarts  of  green  pea  hulls  in  four 
quarts  of  water,  in  which  beef,  mutton,  or  fowl 
has  been  boiled,  then  add  a  bunch  or  bouquet 
of  herbs,  salt  and  pepper,  a  teaspoonful  of 
butter,  and  a  quart  of  milk.  Rub  through  a 
hair  sieve,  thicken  with  a  little  flour,  and  serve 
with  croutons,  as  in  the  foregoing  receipt. 


POTATO   SOUP.  33 

Potato  Soup. — Wash  and  peel  two  dozen 
small  sized  potatoes ;  put  them  into  a  saucepan 
with  two  onions ;  add  three  quarts  of  corned- 
beef  water ;  boil  for  one  hour  and  a  half  until 
the  potatoes  fall  to  pieces.  Pour  the  soup 
through  a  sieve,  and  rub  the  potato  through  it 
to  a  fine  pulp ;  put  the  whole  into  the  saucepan 
again  ;  when  very  hot  add  a  pint  of  hot  rich 
cream,  salt  and  pepper,  if  necessary ;  whisk 
thoroughly ;  pour  into  a  tureen,  add  croutons, 
and  serve. 

Purtfe  of  Beans.— Soak  two  quarts  of  small, 
white  beans  over  night;  change  the  water 
twice  ;  drain,  put  them  into  a  pot  or  saucepan, 
and  cover  them  with  cold  water.  Boil  slowly 
for  six  hours ;  as  the  water  evaporates,  add  hot 
water.  One  hour  before  the  beans  are  cooked 
add  one  pound  of  salt  pork,  a  bunch  of  fresh 
herbs,  half  a  dozen  whole  cloves,  salt  if  neces- 
sary ;  when  done  pour  the  soup  through  a  sieve> 
remove  the  pork  and  seasoning,  and  rub  the 
soup  through  a  sieve ;  add  the  pulp  to  the 
stock ;  taste  for  seasoning  ;  pour  the  soup  into 
a  tureen,  add  croutons  and  serve.  Many  prefer 
a  ham  bone  to  pork. 

Puree  of  Clams.— Chop  twenty-five  large 
hard-shell  clams,  very  fine,  and  put  them  aside ; 
fry  half  a  chopped  red  onion  in  an  ounce  of 


34  RABBIT   SOUP. 

hot  butter ;  add  a  teaspoonful  of  chopped  celery 
tops,  a  blade  of  mace,  one  salted  anchovy,  six 
whole  peppers,  and  a  pint  of  soup  stock.  Let 
it  boil ;  then  strain  into  a  saucepan  ;  add  the 
chopped  clams  and  one  quart  of  stock  or  hot 
water.  Boil  slowly  one  hour;  strain  all  the 
clams  through  a  sieve  twice,  and  return  to  the 
stock;  season  with  salt  and  cayenne.  Keep 
the  soup  warm,  but  do  not  let  it  boil  again ; 
taste  for  seasoning.  Boil  one  pint  of  cream  in 
a  saucepan  previously  wet  with  cold  water; 
strain  it,  and  add  to  the  soup  slowly.  Mix  a 
teaspoonful  of  rice  flour  in  a  little  cold  milk ; 
add  to  the  soup ;  whisk  the  soup ;  taste  again 
for  seasoning ;  pour  it  into  a  hot  tureen,  and 
serve. 

Rabbit  Soup. — Cut  up  two  jack  rabbits  in- 
to neat  pieces  ;  put  them  into  a  stewpan  con- 
taining one  quarter  of  a  pound  of  melted  but- 
ter ;  add  a  slice  of  fat  bacon  cut  into  small 
pieces.  Fry  for  five  minutes  in  the  butter ; 
slice  two  small  carrots,  and  two  red  onions, 
and  add  to  the  saucepan  with  one  bay  leaf, 
one  blade  of  mace,  four  cloves,  a  few  green 
celery  stalks,  one  ounce  of  salt,  and  one  long 
red  pepper. 

Pour  over  all,  one  gallon  of  stock ;  simmer 
gently  for  nearly  three  hours  ;  skim  carefully  ; 


SCOTCH    BROTH.  35 

strain  into  a  saucepan,  and  set  on  back  of 
range  to  keep  hot,  but  not  to  boil.  Add  half 
a  pint  of  dry  sherry,  and  serve  with  croutons. 
If  not  dark  enough  add  a  little  glaze. 

Scotch  Broth. — Take  two  pounds  of  mutton 
trimmings  ;  cut  into  neat  pieces  ;  put  into  a 
saucepan  with  three  quarts  of  water,  one  large 
red  onion,  salt,  and  a  dozen  whole  peppers. 
Boil  gently,  and  remove  the  scum  as  it  rises ; 
wash  half  a  pint  of  barley  ;  soak  it  while  the 
soup  is  boiling,  and  add  it  at  the  end  of  the 
first  hour.  Let  the  soup  boil  for  two  hours 
longer ;  taste  for  seasoning  ;  pour  slowly  into  a 
soup  tureen,  leaving  the  meat  in  the  saucepan. 
Some  prefer  to  take  the  meat  out  of  the  soup, 
and  after  removing  the  bones  they  return  the 
meat  to  the  soup. 

Sorrel  Soup.— Sorrel  is  an  excellent  ingre- 
dient for  soup.  Its  acid  leaves  are  much  ap- 
preciated by  the  French ;  the  wild  sorrel  may 
be  used,  but  now  that  truck  gardeners  are  culti- 
vating it  extensively,  it  will  be  found  less 
troublesome  to  use  the  latter. 

The  Germans  make  the  best  sorrel  soup ; 
their  recipe  is  as  follows : — Wash  and  pick 
over  two  quarts  of  sorrel ;  remove  the  stems  ; 
then  cut  the  sorrel  into  pieces.  Heat  two 
ounces  of  butter  in  a  small  saucepan  ;  add  the 


36  SPRING   SOUP. 

sorrel  and  a  few  blades  of  chives  ;  cover  with- 
out water  and  allow  it  to  steam  for  half  an 
hour.  Stir  to  prevent  burning  ;  sprinkle  over 
this  a  tablespoonful  of  flour  free  from  lumps. 
Now  add  three  quarts  of  well-seasoned  veal 
stock  ;  taste  for  seasoning ;  boil  once,  and  send 
to  table  with  croutons  or  small  bits  of  toast. 
This  an  excellent  spring  and  summer  soup. 

Spring  Soup.— Take  two  quarts  of  nicely 
seasoned  veal  stock ;  place  it  on  the  range  to 
keep  hot,  but  not  to  boil.  Cut  into  neat  strips 
four  young  carrots,  four  young  spring  turnips, 
and  two  spring  leeks ;  add  them  to  the  stock. 
Now  add  half  a  pint  of  fresh  green  peas  ;  boil 
gently  for  fifteen  minutes  ;  taste  for  seasoning, 
and  serve. 

Tomato  Soup.— Cut  four  ounces  of  ham 
into  dice  ;  slice  two  onions,  and  fry  with  ham 
in  two  ounces  of  butter ;  when  browned  turn 
them  into  a  saucepan  containing  three  quarts 
of  stock  or  corned-beef  water,  and  add  three 
carrots,  two  turnips,  and  one  long  red  pepper, 
and  a  dozen  outer  stalks  of  celery.  Simmer 
gently  for  one  hour ;  then  add  a  quart  of 
canned  tomatoes  ;  boil  gently  for  another  hour  ; 
rub  the  whole  through  a  sieve,  and  simmer 
again  with  the  liquor  a  few  minutes  ;  add  salt, 
and  serve  with  fried  bread  crumbs. 


TURKEY   SOUP.  37 

Turkey  Soup.— Take  the  remains  of  a 
cold  roast  turkey,  trim  off  all  the  meat,  break 
up  the  bones,  and  put  them  into  a  saucepan  ; 
cover  them  with  two  quarts  of  veal  stock  ;  salt 
and  cayenne  to  taste.  Boil  gently  for  one 
hour ;  strain  and  skim.  Now  add  the  flesh  of 
the  turkey ;  simmer  gently ;  dissolve  a  table- 
spoonful  of  rice  flour  in  a  little  cold  milk,  and 
add  it  to  the  soup.  Let  it  come  to  a  boil ; 
taste  for  seasoning,  and  serve  with  croutons. 

Vegetable  Soup. — Wash  and  clean  two 
carrots  and  two  turnips ;  cut  them  into  slices, 
and  cut  each  slice  into  small  narrow  strips ; 
put  them  into  a  saucepan  with  four  stalks  of 
celery  cut  into  inch  pieces,  a  dozen  button 
onions,  one  long  red  pepper,  and  a  teaspoon- 
ful  of  salt;  add  three  quarts  of  soup  stock; 
boil  until  the  vegetables  are  tender,  add  a 
lump  of  sugar,  and  serve.  The  carrots  and 
turnips  may  be  cut  into  fancy  shapes  with  a 
vegetable  cutter. 

Vermicelli  Soup.— Take  one  quarter  of  a 
pound  of  vermicelli ;  break  it  into  pieces,  and 
boil  it  for  five  minutes  ;  drain  and  add  it  to  three 
pints  of  strong  soup  stock.  Boil  once  ;  draw 
to  one  side,  and  simmer  gently  for  twenty  min- 
utes. Should  any  scum  arise,  remove  it ;  taste 
for  seasoning,  and  send  to  table  with  a  little 
Parmesan  cheese. 


COOKERY   BOOKS. 

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Formerly  professional  caterer  of  the  Astor  House,  New  York: 
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COOKERY  FOR  INVALIDS. 
PRACTICAL  CARVING. 
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